Introduction

This Crockpot Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef and fresh vegetables simmer slowly in a rich broth, creating a flavorful meal that’s easy to prepare and sure to please the whole family.

A close-up view inside a black slow cooker shows a hearty stew with three main layers: at the bottom, there is a rich brown broth; in the middle, there are chunky pieces of cooked beef, orange carrot slices, light yellow potato cubes, and bright green peas, all mixed together; scattered on top is a sprinkle of fresh green herbs adding a touch of color. The slow cooker sits on a white marbled textured surface, with a white and gray striped cloth partially visible on the left side, and a small orange bowl with green herbs slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef chuck roast (or stewing beef, cut into 1-inch chunks)
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
3 tablespoons olive oil (divided)
1 yellow onion (chopped)
4 cups beef broth (divided, or beef stock)
3 cups diced potatoes (peeled)
2 large carrots (cut into 1-inch pieces, about 2 cups)
3 ribs celery (cut into 1-inch pieces, about 1 cup)
1 cup vegetable juice (such as V8)
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary (or 1 sprig fresh)
½ teaspoon dried thyme leaves (or 2 sprigs fresh thyme)
2 tablespoons cornstarch
2 tablespoons water
¾ cup frozen peas
Salt and black pepper (to taste)

Instructions

Step 1: In a medium bowl, combine the flour, salt, black pepper, and garlic powder. Toss the beef chunks in the flour mixture until evenly coated.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2 minutes per side, then transfer the browned beef to the bottom of a 6-quart slow cooker.
Step 3: Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, and cook the chopped onion until tender. Add the cooked onion to the slow cooker.
Step 4: Pour 1 cup of beef broth into the skillet, scraping up any browned bits with a spatula. Add this broth to the slow cooker along with the remaining 3 cups of beef broth, diced potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, and thyme.
Step 5: Cook on high for 4 to 5 hours or on low for 8 to 9 hours, until the beef is fork-tender.
Step 6: In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Gradually stir this mixture into the stew to thicken the broth, adding only as much as needed.
Step 7: Stir in the frozen peas, cover, and cook for an additional 10-15 minutes until the stew is thickened and heated through. Season with salt and pepper to taste before serving.

Tips & Variations

For deeper flavor, use beef stock instead of broth or add a splash of red wine when deglazing the skillet.
Feel free to add other vegetables such as parsnips or green beans for added texture and taste.
To make this recipe gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend for coating the beef.
Fresh herbs can be substituted for dried ones; just remember to use about three times the amount of fresh herbs as dried.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. You can also freeze the stew for up to 3 months; thaw it overnight in the fridge before reheating.

How to Serve

A close-up of a bowl filled with thick stew showing multiple layers: the bottom layer is a rich, brownish broth, followed by chunks of tender brown meat, large pieces of orange carrot slices, light yellow potato chunks, and bright green peas scattered on top. Small bits of green herbs are sprinkled over the stew. The bowl is white and thick, set on a round brown wooden coaster, with a blurred background featuring soft white and gray tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this stew?

Yes, you can use other cuts suitable for slow cooking like brisket or round roast, but beef chuck is preferred for its tenderness and flavor.

Do I have to brown the beef before adding it to the slow cooker?

Browning the beef adds extra flavor and helps develop a richer stew, but if you’re short on time, you can skip this step and add the beef directly to the slow cooker.